Chocolate Ricotta/ Paneer pot

If you remember how we made the mixture for the cannoli and if you've tried that,than this one will be almost ctrl + c and ctrl + v :)!

Traditionally this dish is usually cooked in an oven, but my post is alot easier and less time consuming. Recipe ahead

Ingredients

1/2 pat paneer

150g chocolate

1 Pear (slice quarter and mince half) eat the rest

2tbsps crea,

2tbsps honey

2 tbsps sugar

1 tbsps almonds (alternative: pine nuts)

2 tbsp flour

Dusting : Icing sugar

Method:

Caramalizing pear:

Add sugar and melt it in you saute pan.

Add your sliced pear with 1tbsp of honey and pinch of chili flakes and stir it and cover your pear and cook till it changes color.

Mixture:

First melt the 150 g unsweetned chocolate in a pan. Instead of using a ban-maire make your life easier by just breaking you chocolate into a pan and melt it on a medium heat and keep an eye on it to avoid burning it.

In a bowl add the half pat of paneer .(add lovely essence to the dessert) and mix it

Add your diced pear and 1tbsp of honey into the bowl and mix well

Add 2 tbsp of fresh cream

Add the melted chocolate into the bow and gentely FOLD. Don't worry about the chunky bits,try and break a little bit. rest will just add to the texture.

Add 2-4 tbsp of flour again depending on the texture you desire and fold everything together.

Now, add that to your pot and cover it with a newspaper and use a thread around it to hold it. My teacher helped me use a rubberband(Rubberbands creep me out...let's not go there) for those of you weirdos like me you could use a thread to hold the newspaper together.

Fill a saute pan with water and place your pot/pots in boiling water and cover with a lid. Let it heat and cook in steam. The newspaper will absorb all the moisture. Remove once you notice alot of  moisture releasing.

Plate up!!

I used cream in the center and almonds for garnish also used the caramalized pear as you can see. play with your creative senses and blow your self away! this dish is better served after it's chilled.

You can also bake it for a slightly harder and baked texture of your dessert. If you want a rising you could add 2 tsp of baking powder to your mixture and into the oven. You're garaunteed to get a rising finish

Cannoli a little devilish

Cannolo is a sicilian pastry dessert. They are also popular in Italian American cuisine and in united states known as a italian pastry. Cannoli are tube-shaped shells fried in pastry dough,filled with something sweet and creamy.Traditionally ricotta cheese  is one of the main ingredients in the filling along with whipped cream.

This recipe has a slight twist from how it's originally made and one of its special ingredient would be my biggest affair in life.

Making it is a slight lenghty process but yet again an easy one. I'd suggest when making anything specially desserts have your indgreditents measured out and kept ready for preparation.

Before we proceed to the recipe, let me introduce you to my guilty pleasure and like I said biggest affair in life. Meet Chocolate:) who's had a million billion affairs since  it first belonged to the ancient civilizations who considered chocolate as precious as gold.Well, almost. It found its way to Europe and thanks to Josephy Fry & son who invented the first chocolate candy bar; Since then bribing every age group has become so much easier!

That was a brief of it's history as for my affair...that would take an entire post which I will share sometime soon!:) Recipe time!!

Fusion Chocolate Cannoli

Ingredients:

Bowl of flour (method includes measurements)

1.5 tbsp butter

1tsp vinegar

100 ml water

oil for frying

1 pear (mince half)

150g unsweetened cooking chocolate

2tbsps honey

1.5 tsp red chili flakes

1.5 tsp cumin

1/2 pat of paneer (fresh cheese)

4 tbsps Fresh cream(recommended to keep more incase)

Icing sugar

Method:

Preparing the filling:

First melt the 150 g unsweetned chocolate in a pan. Instead of using a ban-maire(double boiler) make your life easier by just breaking you chocolate into a pan and melt it on a medium heat and keep an eye on it to avoid burning it.

In a bowl add the half pat of paneer .(add lovely essence to the dessert) and mix it

Add your diced pear and 1tbsp of honey into the bowl and mix well

Add 2 tbsp of fresh cream

Add the melted chocolate into the bow and gentely FOLD. Don't worry about the chunky bits,try and break a little bit. rest will just add to the texture.

You could add extra cream depending on the thickness you want. I used about 4 tbsp. You need not worry about mixing well, just fold. The bits of cream that you might notice will also at texture to the mixture.

Preparing the crust

Separate an egg white and beat it well

Add 4 Tbsp of flour to a separate mixing bowl

Add the beaten egg to the 4 tbsp of flour and mix

add 4 tbsp of flour and add 50 ml of water. Mix

Add 2 tbsp of icing sugar while mixing the dough

Add 2 tbsp of flour and rest 50 ml of water and mix

To examine if your dough is ready, poke your finger into the batter and make sure that the mixture doesnt stick to your finger. If it does add 2 more tbsp of flour.

In total I used 12 tbsp of flour

Essentially 4 tbsps are used but now you need to test your skills to make the right dough. Pull of little batter and roll it out on your board till you can see through the dough; Need not make it too large.. Specially for a first try don't stress on the shape too much, you'll get around to it.

Tricky one. How to maintain the shape of the cannoli. Don't have the cannoli shaper? Use something simpler and at home! We decided to make a cannoli shaper out of a disposal foil box and roll the batter on the foil shaping a canolo

See what I mean?

Take a deep frying pan. Let the oil heat up and careffuly place the roll in the pan. You'll see it browning, don't let it burn just try and get the crisp texture on it.

Canolo may fry very quick don't over fry it else it'll become soggy. You'd want to maintain the crisp texture for serving.

After taking out the cannolo from the fryer, carefully pull out the foil; Don't wait too long for the cannolo to cool completely, a fearless act and pull out the foil while it's still a little hot.

Fill your canolli with the mixture with a pipping bag or just by using a spoon. I used a spoon.

Plate up!!

Bon Apettite:)!

Chocolate drippingly yours

-A-